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When I was
in Rhode Island recently, blueberries were just on the cusp of spilling
forth, and I was lucky to be able to find some of the early, inky-colored
orbs. Because I grew up in New England, I have a special fondness for
blueberries, which are rather scarce in Paris* (when available, they’re
sold in small barquettes
with a few dozen berries in them), so I get my fill during trips to the
East Coast, where they’re plentiful in the summer.
While
blueberries certainly are wonderful paired with other summer fruits,
likes nectarines, peaches, apricots, and plums, it’s really nice to get a
big, solid wallop of berries in each spoonful. So sometimes I like to
pack them in, and use them on their own, rather than have them play a
supporting role. Although they’re no slouch in that department, either.
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